Salt Mackerel with Ackee and Saltfish Recipe

Jamaican · Main course · 45 min total

A classic Jamaican dish combining salted mackerel with ackee and salted cod, sautéed with onions, tomatoes, and spices for a hearty breakfast or brunch.

Ingredients

• 1/2 lb salted mackerel (dried or brined)
• 1/2 lb salted codfish
• 1 can (19 oz) ackee, drained and rinsed
• 2 tbsp vegetable oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 bell pepper, thinly sliced
• 2 medium tomatoes, chopped
• 2 sprigs fresh thyme
• 1 scotch bonnet pepper (whole, for flavor)
• 1/4 tsp black pepper
• 1/2 cup water

Instructions

1. Place salted mackerel and salted cod in separate bowls, cover with cold water, and soak for 1 hour (or overnight in refrigerator). Drain and rinse.
2. In a pot, add the soaked fish and cover with fresh water. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain, let cool, then flake the fish, removing any bones and skin.
3. In a large skillet, heat vegetable oil over medium heat. Add onion, garlic, and bell pepper; sauté until soft, about 3 minutes.
4. Add tomatoes, thyme, scotch bonnet pepper, and black pepper. Cook for 2 minutes.
5. Add the flaked fish and water. Stir gently and cook for 5 minutes.
6. Gently fold in the ackee. Cook for 2-3 minutes until heated through. Be careful not to break the ackee. Remove the scotch bonnet pepper and thyme sprigs before serving.

Tips

• Serve with boiled green bananas, dumplings, or fried breadfruit.
• For less salt, soak the fish longer, changing the water once.
• Scotch bonnet adds heat without making the dish spicy if left whole; pierce it for more heat.

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